Description
This Sweet Italian Sausage Chili is a hearty, flavorful dish combining crispy bacon, savory ground beef, and sweet Italian sausage with beans, crushed tomatoes, and a blend of spices. Simmered to perfection, it’s ideal for comforting dinners and can be topped with shredded cheese and sour cream or Greek yogurt for added richness.
Ingredients
Scale
Meat and Protein
- 8 slices bacon, diced
- 1 lb ground beef
- 1 lb sweet Italian sausage, casings removed
Vegetables and Beans
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 (32 oz) can kidney beans, drained and rinsed
- 1 (32 oz) can white beans (cannellini or Great Northern), drained and rinsed
Tomato and Sauces
- 1 (28 oz) can crushed tomatoes, undrained
- 1 cup ketchup
- ½ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup water
Spices and Seasonings
- 3 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Optional Toppings
- Shredded cheese
- Sour cream or Greek yogurt
Instructions
- Cook Bacon and Sauté: In a large Dutch oven, cook the diced bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set aside. Drain most of the bacon grease from the pot, leaving a little to sauté the vegetables.
- Sauté Onion and Meat: Add the diced onion to the Dutch oven and cook until softened and translucent, about 5 minutes. Add the ground beef and sweet Italian sausage to the pot, breaking up the meat with a spoon. Cook until the meat is browned and cooked through. Stir in the minced garlic and cook for another minute until fragrant.
- Add Remaining Ingredients: Pour in the kidney beans, white beans, crushed tomatoes (with juice), ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and water. Stir everything thoroughly to combine.
- Season: Add chili powder, smoked paprika, ground cumin, salt, and black pepper to the pot. Stir well to evenly distribute the spices and mix in the cooked bacon crumbles.
- Simmer: Bring the chili to a gentle simmer over medium-low heat. Let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking. Add more water if the chili appears too thick or dry to achieve your preferred consistency.
- Serve: Once the chili has thickened and flavors melded, serve it hot. Garnish with shredded cheese and a dollop of sour cream or Greek yogurt if desired.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper along with the other spices.
- To reduce sodium, rinse canned beans well and consider using low-sodium tomatoes or ketchup.
- This chili keeps well in the refrigerator for up to 4 days and also freezes nicely for up to 3 months.
- For a thicker chili, simmer longer uncovered to evaporate excess liquid.
- Optional toppings like chopped green onions, fresh cilantro, or avocado slices add freshness and texture.
